Street food evolves to meet changing tastes

Seidel loaded his car 30 years ago and moved to Colorado with a dream for a restaurant and not much else. Today, Snarf’s is the industry’s fastest-growing sandwich concept.

The Bottom Line: The supply of workers is strong enough that restaurant chains can expand hours and go on hiring sprees. But limits on immigration could stop that.

The Bottom Line: Data from Technomic shows that dine-in service builds equity with customers. So restaurant chains should not ignore it, even if most business walks out the door.